Are you ready? Are all your prezzies wrapped and under your tree? Are you organized and all shopped out?

My guess is…… NOPE! Not even close. If you’re anything like me, anyways. This year was especially slow going with the Christmas stuff, due to, you know… that cute little Rhubarbaby we spend all our time with. It took us 3 days just to put lights on our tree. Ha!

Every single year, I look forward to eating peppermint bark. It’s like friggin crack you guys. I LUUUUUUV IT! Specifically, the Ghirardelli peppermint bark.

However, I made a promise to myself this year to not purchase any product with palm oil in it. I won’t get into the gory details of why in this holiday post, but you can read about it if you’d like. Get ready for some tissues. I will just say to please read ingredient labels, and don’t purchase if you see palm oil in the list.

Well…. it seems like all my favorite store bought Christmas treats have palm oil in them. So.. I made my own. On my mission to make peppermint bark, I had a hard time finding white chocolate that didn’t contain palm oil. Ugh…… why world? Why?

I ended up finding some white baking chocolate that didn’t… and some dark chocolate that didn’t. And then… I discovered how easy it is to make this holiday goodie at home. (Hint: REALLY FRIGGIN EASY)

Fill a saucepan about 1" of the way with water. Top the saucepan with a metal mixing bowl that sets into the pan, but does not touch the water. Add the chocolate chips to the bowl and heat over medium, stirring constantly, until the chocolate is just melted. If the water starts to boil, remove from heat and continue to stir off the heat. If the chocolate gets too hot, it will separate. (You can also use a double boiler for this step).

When the chocolate is just fully melted, immediately scoop a few teaspoons into each paper muffin cup, dividing the chocolate evenly. Place in the refrigerator for 5 minutes.

Repeat the melting process with the white chocolate. When chocolate is just melted, stir in peppermint extract. Divide the white chocolate evenly into the muffin cups, spreading to reach the sides of the paper cups. Immediately sprinkle on candy cane pieces. Place in the refrigerator for 30 minutes.

Remove the peppermint cups from the paper and enjoy! Wrap in clear cellophane with ribbons for an amazing holiday gift!

Recipe Notes

*You can buy pre-crushed candy cane pieces. Or, using a rolling pin or glass bottle, crush mini candy canes while still in their plastic. Open up the plastic when crushed to desired consistency (see photos), and place in a bowl until you have about 1/3 cup.

Well, there you have it. An awesome, and super super easy, holiday gift in only an hour! Seriously!

From my family to yours, I wish you all the best this holiday season! Merry Christmas ya filthy animals!

Trish

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Patricia Bozeman is a cook. A whiskey lover. A dreamer. A wine-o. A tea drinker. A dog lover. A wife. An extrovert with a dash of social anxiety. A Jeopardy watcher. A dress wearer (because she's a lady, duh). A crass and slightly deaf old woman inside of a 33 year old body. Read More…